Business, Labor, & Industry

Search Results

Number of Programs: 16

Show expanded details Show titles only

Results per page:
  • Dairy Food Processing One-Day Introductory Workshops

    Location:

    2100B S. Anthony Hall, MSU, East Lansing, MI, 48824.

    Description:

    MSU's Dairy Foods Complex houses research and teaching laboratories as well as a small, state of the art process facility for milk and dairy foods. The faculty and staff of the Dairy Foods Complex are regularly involved as invited speakers or writers for educational programs and publications targeted to the consumer. Visitors to the observation deck of the complex may watch a self-guided multimedia presentation explaining the technology behind the processing of fluid milk, ice cream and cheese. The following one-day introductory workshops are offered:

    • Fluid Milk
    • Cleaning and Sanitation
    • Ice Cream & Frozen Desserts
    • Cultured Dairy Foods
    • Cheese Making
    • Hazard Analysis and Critical Control Points (HACCP)
  • Dairy Foods Complex/ Dairy Store

    Location:

    Anthony Hall, 474 South Shaw Lane, Room 2100B, East Lansing, MI, 48824.

    Description:

    The Dairy Foods Complex facility enhances the ability of scientists to address the important issues in the dairy industry, such as food safety, diet and health, and new technologies. The faculty in the department serve as an important resource for the dairy processing industries in Michigan. During the last 15 to 20 years, the technology incorporated in dairy plant design and the detail in regulation has become increasingly complex. A modern processing plant aids in the training of industry and regulatory personnel for Michigan's dairy processing industries. The Dairy Food Complex also acts as an important educational tool for educators working on food and career units in schools and other groups. Tours and drop-in visits by the public result in over 10,000 visitors per year.

  • Food Packaging Basics Workshop (November 2017)

    Dates:

    November 14 - 16, 2017

    Location:

    MSU School of Packaging's Ternes Outreach Center, 448 Wilson Road, East Lansing, MI  48824 

    Description:

    This workshop will offer full insight in all aspects of food packaging including function, materials, systems and processes, shelf life estimation, active packaging, modified atmosphere packaging, distribution, food security and more!  You will leave this course better prepared to implement functional design elements and sustainability practices to your company’s packaging and related operations.

  • Food Preservation and Safety Workshops

    Dates:

    Various. Please see the website below.

    Location:

    Various. Please see the website below.

    Description:

    Michigan State University Extension food preservation workshops cover a variety of topics custom to each workshops target audience. Food preservation topics may include freezing, boiling water bath canning, pressure canning and dehydrating.  MSU Extension food safety educators teach food preservation skills and techniques that will provide participants with safe, high-quality canned products. Using up to date research methods, participants learn how to successfully and safely preserve food.

  • Food Safety Modernization Act (FSMA) Online Courses (2017 - 2018)

    Dates:

    • May 15 - June 30, 2017: Foreign Verification Supplier Program
    • August 30 - December 15, 2017: Preventive Controls for Human Food
    • August 29 - October 12, 2018: Produce Safety

    Location:

    Online

    Description:

    Three (3) Food Safety Modernization Act (“FSMA”) courses are offered. Each course is based on a specific FSMA Final Rule. The courses will run every other year. The courses are presented completely online, using MSU’s Desire2Learn (D2L) course management system. These courses may be taken for graduate college credit under FSC 890, Sections 731, 732, and 733.  The objectives of these courses are to familiarize the students with the history, development, workings, and application of the Food Safety Modernization Act through three major administrative rules. These courses provide food industry and regulatory professionals with a legal perspective on the FDA FSMA Rules and are not Preventive Controls Qualified Individual (PCQI) certified training courses. Topics to be covered include the history, law, policy, and legal application of the FSMA Rules. 

  • Food Safety Online Certificate Program

    Location:

    Online

    Description:

    Alternative to the degree program, the Online Master of Science in Food Safety program offers a Certificate in Food Safety for Lifelong Education students who successfully complete any four of the program's qualifying graduate courses.  Course Options for Lifelong Students:

    • VM 811 - Evolution & Ecology of Foodborne Pathogens
    • VM 812 - Food Safety Toxicology
    • VM 814 - Packaging for Food Safety
    • VM 817 - Pre-harvest Food Safety
    • VM 821 - Food Protection & Defense
    • VM 824 - Global Food Safety
    • VM 825 - Quantifying Food Risk
    • VM 827 - FSMA/HACCP
    • VM 831 - Foodborne Disease Epidemiology
    • VM 835 - Food Safety Produce
    • VM 840 - Product Protection/Anti-Counterfeit Strategy
    • FSC 810 - International Food Laws & Regulations OR FSC 811 - U.S. Food Laws & Regulations

    Note:  If a student later decides to apply to our graduate degree program and is accepted, MSU will allow transfer of up to 9 credits (with a grade of 3.0 or better in each course) earned through any combination of courses taken through lifelong education, graduate certification, or transfer from another institution.

  • FSPCA Preventive Controls for Human Food Course (June 2017)

    Dates:

    June 7 - 9, 2017.  8:00 am - 5:00 pm.

    Location:

    St. Clair County Administration Building 200 Grand River, Ave, Port Huron, MI 48060

    Description:

    The Food Safety Modernization Act (FSMA) requires every processing facility falling under the regulation to have at least one "Preventive Controls Qualified Individual" to help develop and implement the required Food Safety Plan. The Food Safety and Preventive Controls Alliance (FSPCA) has developed this 3-day course which is recognized by FDA. Individuals completing the course will have covered the material needed to meet the requirements. The course will be taught by the MSU HACCP team and supervised by instructors that have completed the FSPCA Lead instructor training.  Concepts covered in the course include:

    • The basics of the Food Safety Plan using preventive controls
    • Good Manufacturing Practices and Other Prerequisite Programs
    • Biological, Chemical, Physical & Economically Motivated Food Safety Hazards
    • Hazard Analysis Determination
    • Process, Allergen, Sanitation, and Supply-chain Preventive Controls
    • Verification and Validation Procedures
    • Record-keeping Procedures
    • Recall plan
    • Resources for Preparing Food Safety Plans

    Space is limited to 25 participants. Cost: $600 per person or $550 per person for two or more people attending from the same organization.

  • How to Start a Successful Cottage Food Business (Spring/Summer 2017)

    Dates:

    Please see the current schedule at the website below.

    Location:

    Variety of locations throughout Michigan

    Description:

    This workshop combines the business and food safety aspects of preparing and selling cottage foods safely and successfully. Learn what foods can be legally produced, how to label and sell them. MSU Extension will be working with the MSU Product Center for Agriculture and Natural Resources to cover the business aspects of the Cottage Food Law. Cost of the workshop is $20.00 and includes a certificate that states participant has taken food safety training related to Michigan Cottage Foods. This workshop will be taught by MSU Extension Food Safety and MSU Product Center Educators.

  • Intermediate Level Requirements for Food Manufacture Online Training

    Description:

    The Intermediate Level Requirements for Food Manufacture builds on the Basic Level Requirements and focuses on knowledge required by persons responsible for food safety in the food manufacturing sector, food safety educators, or those working in related positions.

  • International Food Law Distance Education Certificate Program

    Location:

    Online

    Description:

    MSU's International Food Law Distance Education Certificate Program is the winner of the ADEC Excellence Award in College and University Distance Education. The program offers nine courses through the Lifelong Education Program at Michigan State University. Courses offered include:

    • International Food Laws and Regulations: Overview Course
    • United States Food Regulation
    • European Union Food Regulation
    • Latin American Food Regulation
    • Canadian Food Regulation
    • Asian Food Regulation
    • Codex Alimentarius: The Food Code
    • OIE: World Organization for Animal Health
    • Global Risk Regulation: Focus on Food Safety

    The three-credit courses are taught completely over the Internet by an international network of experts in food regulation. No books are required. Transcript transmission is not required through the MSU Lifelong Education Program. Successful completion of four courses is required for the International Food Law Distance Education Certificate; however, students are welcome to take any number of courses desired.

  • Making It In Michigan Annual Conference and Trade Show (November 2017)

    Dates:

    Tuesday, November 7, 2017

    Location:

    Lansing Center, 333 E. Michigan Ave, Lansing, MI, 48933.

    Description:

    Conference attendees will leave the conference equipped with the practical knowledge and industry resources needed to move an idea from the concept stage to a finished and marketable product. Attendees will be able to corroborate and refine business ideas, connecting with industry experts offering insights and tips on managing the common hurdles often encountered by food companies, including food safety, production, working with co-packers, marketing and supply chain issues.  

  • Michigan Fresh Program

    Location:

    Online

    Description:

    Michigan Fresh helps people explore the state’s bounty of fresh, locally grown fruits, vegetables, flowers and ornamentals. Every week throughout the summer you’ll find information on recommended varieties, storage, food safety and preserving techniques for fruits and vegetables or for planting and maintaining your lawn and garden. Look for the information from early in May to mid-October.

  • Michigan Market Maker

    Location:

    Online and mobile

    Description:

    MarketMaker is a national partnership of land grant institutions and State Departments of Agriculture dedicated to the development of a comprehensive interactive database of food industry marketing and business data. Put simply, MarketMaker is a platform that seeks to foster business relationships between producers and consumers of food industry products and services.

  • Michigan MarketMaker Online Networking Program

    Description:

    MarketMaker is a free, online networking program that uses mapping software and an extensive database to spotlight local resources and help sellers find the right markets for their products on the basis of demographics.

  • Online Master's Degree in Food Safety

    Location:

    Online

    Description:

    This 30 credit online program will look at new and emerging technologies as they arise and address new concerns, such as food security, emerging foodborne pathogens, zoonotic disease or biotechnology.

  • ServSafe 8 Hour and 16 Hour Courses (2017)

    Dates:

    Please see upcoming offerings at the website below.

    Location:

    Various locations across the state.  Please see the website below.

    Description:

    Michigan State University Extension offers ServSafe, a national certification program for those working in food service, specifically managers and other leaders. ServSafe teaches about foodborne illness, how to prevent it and how to train employees about the latest food safety issues. The ServSafe Manager course uses proven techniques, provides new Food & Drug Administration food code rules and content related to the food industry.

    Topics include: providing safe food, forms of contamination, the safe food handler, the flow of food, food safety management systems, safe facilities & pest management, cleaning & sanitizing.    

    This course provides participants education to successfully pass the ServSafe Food Protection Manager Certification exam.

Results per page: